50 mRecipe by Star Pooley “Coming from Rhode Island, a very ethnic state, this soup was traditionally served at Italian weddings. Serve with grated Parmesan cheese.”
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1/2 pound extra-lean ground beef1 egg, lightly beaten2 tablespoons dry bread crumbs1 tablespoon grated Parmesan cheese1/2 teaspoon dried basil
1/2 teaspoon onion powder5 3/4 cups chicken broth2 cups thinly sliced escarole1 cup uncooked orzo pasta1/3 cup finely chopped carrot
Metric US Original recipe yields 4 servings
In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.